(Manual, 124 pgs) Can you afford even one food borne illness outbreak? Think of what that would do to your facility's reputation!!!! Not sure whether you are in compliance with the new HACCP guidelines? This comprehensive, NEW sanitation manual written by a veteran Certified Safe Food Service Manager, includes time temperature control charts, HACCP plans, sanitation checklists, orientation checklists, reproducible training aids, storage charts for a wide variety of foods, plus much more! It will enable you to:
For RDs & DTRs: Suggested Learning Need Codes for the Prof. Dev.
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Jessica Rudewick: "this was a great course and will help me start my business off on the right foot, safely!!. I also love all the great worksheets and charts at the end that I can use!"
Nancy Ayers, CDM, CFPP "World of information, great way to earn CE credits, wonderful programs full of information & well organized. Very useful in what I need in my line of work. Can apply the sanitation training to my employees making it more effective in showing how important it is to follow the HACCP guidelines."
Mary Gampp "The form/checklists you include are
valuable tools as well as the charts-very useful. Also the course
is an excellent review on sanitation practices."
Tu_Ngoc Nguyen-Dang: "The appendices are very useful in practice."
Agapita Beninati: " . . . this program provided me so much information that I was not aware of before. Thank you."
Sister Agatha Simms: "Program well organized and informative. Explanation and chapters well organized."
Stephanie Valley: "The charts I can use in my practice."
Donna Carroll: "It was a great refresher course and great charts to use in the Dietary Dept."
Heidi Diona: "Easy to comprehend."
Cynthia Van Buren: "Always well written, concise, efficient, effective, and given the opportunity: a very workable and useable approach to successful implementation."
Judith Roberts: "Great resource."
Jo Dragoon- Morse: "The forms found in the appendix were excellent."
Barbara Farrar: "It was easy to use to train staff because it was written for the everyday, on the job, person in simple easy to understand words."
Kelly Pendleton: ". . . I like that previous food service directors wrote the book.
Margaret Adkins: "Easy to read, well formatted and organized. Great points on sanitation with guidelines to implement."
Judy Simpson: "It was made interesting: not boring."
Nancy Duncan: "The manual was very well written and made the information very clear and easy to understand."
OVERVIEW AND INSTRUCTIONS
Welcome to the HACCP and Beyond-Sanitation Manual self-directed accredited learning program.
This program is designed to provide you with the information you need to serve safe food and at the same time enable you to earn ten (10) Level 2 Continuing Professional Education Units (CPEUs).
To get the most out of this program, it is suggested that you follow these three steps:
Step 1: Read the material presented in the manual.
After you have successfully completed this program,
complete the CPE REPORTING FORM and:
Upon receipt of your CPE Reporting Form, we will e-mail you a Certificate of Completion within 3-5 days.
When you submit your CPE Reporting Form to us via mail, fax or www.easyCPEcredits.com, be sure to write your correct email address in the space provided on the CPE Reporting Form. If writing by hand, be sure to print your e-mail address clearly.
To ensure that our e-mails are delivered to your inbox
(instead of your junk/spam folders), please add email@example.com
to your Address Book or Safe List of allowed email senders. Also,
be sure to allow attachments from this email address.
TABLE OF CONTENTS
ABOUT THE AUTHOR
Nancy (Norwell) Meyer, MS, RD, CD, has more than 30
years of experience in the food service industry. Her experience has
been in school food service, nursing homes, restaurants, mental health
institutions, centers for the developmentally disabled and correctional
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